Ingredients

Method

• 450 - 500 g smoked pork fillet
• Olive oil, for frying
• 250 g rosmarino pasta, cooked al dente
• 1 x 200 g packet baby spinach leaves
• 40 g pecorino Romano, shaved
• For the dressing, whisk:
• 3 T lemon juice
• 1 t Dijon mustard
• 1 lemon, zested
• 1 garlic clove, grated
• 1⁄3 cup olive oil
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Thinly slice the pork fillet. Quickly sear the medallions in a little hot oil, then toss in a large bowl with the dressing.

2. Add the hot, well-drained pasta and mix, then add the spinach.

3. Turn into a serving bowl or onto a platter. Add the pecorino, drizzle over a little olive oil and season with pepper. It shouldn’t need salt as both the smoked pork and cheese are salty.

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